Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Lemongrass Sauce & Marinade

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uCook with ease!

Quick and easy and created for those with busy lifestyles or days when you want a fast, but delicious meal.

uCook with flair!

These recipes may have more ingredients or steps to the procedure. Enjoy them when you have more time for preparation and cooking.

Ingredients:

  • Salmon skin (cut into strips)as needed
  • Vegetable oilas needed
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Remove any excess meat and scales from the salmon skin
  • Rinse skin and dry well
  • Cut salmon into strips
  • Place skin on a sheet pan lined with parchment paper
  • Brush lightly with oil
  • Bake at 300°F for 20 to 25 minutes or until crispy
  • Brush each piece with Lemongrass Sauce & Marinade
  • Place in a dehydrator and set on high
  • Dehydrate overnight
  • Cool and place in an airtight container

Ingredients:

  • Pork Chops1 to 1¼ #
  • Lemongrass Sauce & Marinade⅓ to ½ c
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Place pork chops and Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 2 days
  • Grill pork chops until the desired doneness and let it rest
  • Lightly brush pork chops with Lemongrass Sauce & Marinade and serve

Ingredients:

  • Lemongrass Sauce & Marinade⅓ c
  • Chicken (2-oz cut)4 pcs
  • Lemongrass Sauce & Marinade3 – 4 Tbl
  • Rice, cooked4 oz each musubi
  • Lemongrass Aioli1 Tbl each musubi
  • Nori (halved)4 pc (1 each musubi)

 

Procedure:

  • Place ⅓ c Lemongrass Sauce & Marinade and chicken in a Ziploc bag and marinate 1-2 days
  • Place chicken on a pan
  • Bake at 350°F for 7-8 minutes or until cooked
  • Remove from oven and cool slightly
  • Coat each piece with Lemongrass Sauce & Marinade
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi maker and press to shape
  • Evenly spread 1 Tbl Lemongrass Aioli over rice
  • Place chicken on rice and wrap with nori

LAMB CHOPS – INGREDIENTS:

  • Lamb chops6 pieces
  • Lemongrass Sauce & Marinade½ c
  • Lemongrass Sauce & Marinade¼ c

 

CAULIFLOWER MASHED POTATOES -INGREDIENTS:

  • Cauliflower (clean and chop)1 whole head (28 oz)
  • Cream3 c
  • Butter¼ c
  • Potatoes3# raw weight (2# cooked)
  • Saltto taste
  • White pepperto taste

LAMB CHOPS – PROCEDURE:

  • Coat lamb chops well with ½ c marinade
  • Marinate 1 to 2 days or as desired
  • Grill or pan-sear lamb chops until desired doneness (for medium-rare, approximately 2-3 minutes on each side)
  • Remove lamb from the heat and let rest for 2 to 3 minutes
  • Glaze lamb with ¼ c marinade before serving

CAULIFLOWER MASHED POTATOES – PROCEDURE:

  • Cook cauliflower in cream and butter until soft
  • Finely puree and reserve
  • Peel potatoes and cut into 2# chunks
  • Steam potatoes for 20 minutes (may also boil until potatoes are done, but steaming is best)
  • Mash the potatoes
  • Combine mashed potatoes and cauliflower puree
  • Whisk to combine well
  • Season to taste

Ingredients:

  • Raw peanuts in the shell (soak in water overnight)1 #
  • Soak in water as needed to cover peanuts
  • Water10 c
  • Lemongrass Sauce & Marinade1 c
  • Kaffir lime leaf (optional)4 – 6 pieces
  • Salt1½ tsp
  • uCook Lemongrass Sauce & Marinade1 c
  • Reserve liquid1 c

 

Procedure:

  • Drain peanuts and place in a large pot
  • Combine water, Lemongrass Sauce & Marinade, kaffir, and salt and add to peanuts
  • Bring to a boil, then turn down to a simmer and cover
  • Cook over medium heat for 2-3 hours or until peanuts are soft
  • Strain peanuts from liquid and reserve about 1 – 1½ c of the liquid
  • Cool reserve liquid and peanuts
  • Combine 1 c reserve liquid and 1 c of Lemongrass Sauce & Marinade and mix well
  • Pour sauce over cooked peanuts and toss well
  • Refrigerate overnight and toss occasionally to coat

NOTE: If peanut are still firm after 2 to 3 hours of cooking, add 1 to 2 cups of water and continue cooking until peanuts are soft.

Ingredients:

  • Chicken leg meat (1” cube)2½ #
  • Flour¼ c
  • Mochiko flour½ c
  • Cornstarch½ c
  • Sugar2 Tbl
  • Lemongrass Sauce & Marinade¾ c (8 oz)
  • Eggs3
  • Salt1 tsp
  • Vegetable oilas needed for frying chicken
  • Lemongrass Sauce & Marinade¼ c

 

Procedure:

  • Coat chicken with flour and set aside
  • Combine mochiko flour, cornstarch, sugar, Lemongrass Sauce & Marinade, eggs, and salt and mix with a whisk until smooth
  • Combine chicken and mochiko mixture and coat chicken well
  • Cover and refrigerate overnight
  • Heat oil to 350°F in a medium-sized pot
  • Stir chicken well before frying
  • Drop chicken pieces in oil one at a time
  • Fry in batches, if needed; do not crowd pot
  • Move chicken pieces around, pull chicken pieces apart if pieces are stuck together
  • Fry 3-4 minutes or until cooked
  • Place cooked chicken pieces on a rack or paper towel to drain excess oil
  • Toss chicken with a light coating of Lemongrass Sauce & Marinade and serve

Ingredients:

  • Vegetable oil2 tsp
  • Spam (cut 8 slices per can)4 pcs
  • Lemongrass Sauce & Marinade¼ c
  • Rice, cooked4 oz each musubi
  • Lemongrass Aioli1 Tbl each musubi
  • Nori (halved)4 pcs (1 each musubi)

 

Procedure:

  • Heat oil over medium heat and lightly brown Spam on both sides
  • Remove Spam from pan and coat well with Lemongrass Sauce & Marinade
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi make and press to shape
  • Evenly spread 1 Tbl Lemongrass Aioli over rice
  • Place Spam on rice and wrap with nori

Ingredients:

  • Mayonnaise4 oz
  • Lime juice1 tsp
  • Lime zest½ tsp
  • Lemongrass Sauce & Marinade1 oz
  • Cilantro (chop)1 tsp
  • Kosher salt¼ tsp
  • Sesame seeds1 tsp

 

Procedure:

  • Mix all ingredients well and refrigerate

Ingredients:

  • Lemongrass Sauce & Marinade4 oz + 2 Tbl
  • Rice vinegar8 Tbl
  • Turmeric¼ tsp
  • Sugar4 Tbl
  • Cucumbers8 oz
  • Onions (julienne)1 oz
  • Rock salt1 Tbl

 

Procedure:

  • Slice cucumber in half, lengthwise, to make two long strips
  • Slice each strip to make four strips
  • Remove seeds from cucumber by carefully slicing down the middle of each cucumber
  • Cut cucumber into pieces, two-inches in length
  • Toss cucumber and onions with rock salt
  • Let drain for 20 minutes
  • Rinse cucumber under cold water to remove any excess salt
  • Let drain or pat dry with paper towel
  • Combine with the rest of the ingredients and let marinate in refrigerator for two hours

Ingredients:

    Lemongrass Bacon

  • INGREDIENTS:
  • Applewood smoked bacon1 pc
  • Lemongrass Sauce & Marinade2 tsp
  • PROCEDURE:
    • Brush Lemongrass Sauce & Marinade over bacon and bake
  •  

    Lemongrass Aioli

  • INGREDIENTS:
  • Mayonnaise4 oz
  • Lime juice1 tsp
  • Lime zest½ tsp
  • Lemongrass Sauce & Marinade1 oz
  • Cilantro (chop)1 tsp
  • Kosher salt¼ tsp
  • Sesame seeds1 tsp
  • PROCEDURE:
    • Mix all ingredients well and refrigerate
  •  

    BLT Sandwich

  • INGREDIENTS:
  • Bread2 pcs
  • Lemongrass aiolito taste
  • Lettuce2 pcs
  • Tomato3 slices
  • Bacon6 slices

 

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